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Root Vegetable Rosemary Gratin

 
One serving costs about $2.1

$2.10 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish
spoonacular Score:57%

Spoonacular Score: 57%

 

You can never have too many side dish recipes, so give Root Vegetable Rosemary Gratin a try. For $2.1 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 523 calories, 14g of protein, and 30g of fat. This recipe serves 8. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. A mixture of potatoes, rosemary, turnips, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is pretty good. Try Root-vegetable Gratin, Root Vegetable Au Gratin, and Root Vegetable Gratin for similar recipes.

Ingredients

Servings:
14.1 oz
14.1 oz refrigerated piecrusts
refrigerated piecrusts
1 Tbsp
1 Tbsp fresh rosemary
fresh rosemary
0.25 tsps
0.25 tsps pepper
pepper
8 oz
8 oz shredded gruyere cheese
shredded gruyere cheese
1 pounds
1 pounds red potatoes
red potatoes
1 pounds
1 pounds sweet potatoes
sweet potatoes
0.5 lb
0.5 lb carrots
carrots
0.5 lb
0.5 lb turnips
turnips
1 tsp
1 tsp kosher salt
kosher salt
0.67 cup
0.67 cup heavy cream
heavy cream
1
1  garlic clove
garlic clove
14.1 oz refrigerated piecrusts
14.1 oz
refrigerated piecrusts
1 Tbsp fresh rosemary
1 Tbsp
fresh rosemary
0.25 tsps pepper
0.25 tsps
pepper
8 oz shredded gruyere cheese
8 oz
shredded gruyere cheese
1 pounds red potatoes
1 pounds
red potatoes
1 pounds sweet potatoes
1 pounds
sweet potatoes
0.5 lb carrots
0.5 lb
carrots
0.5 lb turnips
0.5 lb
turnips
1 tsp kosher salt
1 tsp
kosher salt
0.67 cup heavy cream
0.67 cup
heavy cream
1  garlic clove
1
garlic clove

Equipment

springform pan
springform pan
aluminum foil
aluminum foil
measuring cup
measuring cup
baking sheet
baking sheet
microwave
microwave
oven
oven
spatula
spatula
knife
knife
springform pan
springform pan
aluminum foil
aluminum foil
measuring cup
measuring cup
baking sheet
baking sheet
microwave
microwave
oven
oven
spatula
spatula
knife
knife


Instructions

Preheat oven to 450. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill. Meanwhile, peel and thinly slice Red potatoes, sweet potatoes, carrots and turnips. Layer one-third each of red potatoes, sweet potatoes, carrots and turnips and salt in prepared crust. Sprinkle with cup cheese. Repeat layers twice, pressing layers down slightly to fit. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet. Bake at 450 for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.10
Ingredient
14.1 ounces refrigerated piecrusts
1 tablespoon fresh rosemary
¼ teaspoons pepper
8 ounces shredded gruyere cheese
1 pound red potatoes
1 pound sweet potatoes
½ pounds carrots
½ pounds turnips
⅔ cups heavy cream
1 garlic clove
Price
$4.28
$0.25
$0.01
$8.10
$0.81
$1.51
$0.40
$0.50
$0.86
$0.07
$16.79

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
522k Calories
14g Protein
29g Total Fat
50g Carbs
17% Health Score
Limit These
Calories
522k
26%

Fat
29g
46%

  Saturated Fat
14g
88%

Carbohydrates
50g
17%

  Sugar
5g
6%

Cholesterol
58mg
19%

Sodium
677mg
29%

Get Enough Of These
Protein
14g
29%

Vitamin A
13352IU
267%

Calcium
351mg
35%

Phosphorus
299mg
30%

Manganese
0.55mg
27%

Fiber
5g
21%

Potassium
684mg
20%

Vitamin B1
0.28mg
19%

Vitamin C
14mg
17%

Vitamin B6
0.34mg
17%

Folate
64µg
16%

Vitamin B2
0.26mg
16%

Vitamin B3
2mg
14%

Magnesium
52mg
13%

Iron
2mg
13%

Zinc
1mg
13%

Copper
0.25mg
12%

Vitamin B5
1mg
12%

Selenium
7µg
11%

Vitamin K
11µg
11%

Vitamin B12
0.49µg
8%

Vitamin E
0.87mg
6%

Vitamin D
0.31µg
2%

covered percent of daily need

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